Chocolate Truffles

Courtesy of Brian Light, Executive Chef at Jake’s Grill and Jake’s Catering

1/4 pound of bittersweet chocolate
1/4 pound of semi sweet chocolate
1/4 pound of white chocolate
1/2 pound of heavy cream
1 oz of flavoring (optional)
1/2 pound of chocolate for dipping
cocoa powder

Chop the three chocolates as small as possible. Place in a bowl with the optional flavoring. Carefully bring the cream to a boil and pour over the chocolate while thoroughly mixing all the ingredients. Pour the mixture into a container and let cool. Refrigerate over night. The next day, scoop small balls of the chocolate and place on wax paper. Refrigerate the chocolate balls until they are firm. Dip into melted chocolate to coat and place coated balls on wax paper. Let cool and then roll in the cocoa powder.